Darby Stanchfield Quotes
I try to stick to the natural peanut butter, and I have several jars in the cupboard. I'll put it on oatmeal, rice cakes, chocolate... I just love it.
Quotes to Explore
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I love making smoothies post-workout. My favorite - depending on the day - is either a chocolate whey protein shake with banana and peanut butter, or one with vanilla and berries.
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What has never changed, what is always present and what is, in the end, what sustains us is that energy that I talk about in 'Like Water for Chocolate...' that loving energy. Without that, I wouldn't have had the strength to keep going and enjoy life.
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I use the 'Too Faced Chocolate Bar Eye Shadow' Palette every day. I've tried a bunch of stuff, but this is my favorite. For eyebrows, I use the 'Anastasia Beverly Hills Dipbrow' Pomade in Dark Brown, and for mascara, I don't use anything else but 'Urban Decay Perversion' Mascara.
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When you have a half slice of chocolate pie, it's as if you owe yourself the other half - what's known in medical circles as a 'caloric deficit.'
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I don't diet, I don't do fads, I've just decided to not eat carbs. So no more bread and pasta for the month. I can't live without chocolate, though. I've always got a bar in my handbag. It has to be 72%. Any less and it's too sweet, any more and it's inedible. Like I said, I'm very particular.
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I bake a chocolate cake from scratch every week.
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I like playing make-believe. And my brothers do it with me, so it's fun. It's almost better than chocolate ice cream.
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I think I do myself a disservice by comparing myself to Steve Jobs and Walt Disney and human beings that we've seen before. It should be more like Willy Wonka... and welcome to my chocolate factory.
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I worked with a couple of chocolate Labradors, which were a lot of fun. Very excitable. They're cute.
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I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.
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There are no more white linen sofas in my house. We have a rule here: Anything below 36 inches has to be brown or black - the color of chocolate or peanut butter!
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I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.
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Any kind of peanut butter/chocolate concoction is my jam.
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I'm a chocolate addict.
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The chocolate and crisps come in at times. You have to allow the little things that make you happy. I'm not extreme about what I eat.
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Not all roles you do can be chocolate sweet.
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I can't walk by chocolate without eating it.
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I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
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I have a very addictive personality, so I'm even careful about wanting more of anything than I need - even chocolate.
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I'm not saying I don't enjoy the days that I'm not eating chocolate cake. But I do particularly like those days when I am eating chocolate cake.
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I just took the good and the bad from all of the coaches I've been around.
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The brave view is that talking it out helps work it out. Maybe the realistic view is that talking it out inflames the issues further. But that is America, especially these days.
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Writing blurbs for books means you have to read the book, and it cuts into the business of bookselling. So every time I get a blurb from a bookseller, I try to write a thank you note.
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I try to stick to the natural peanut butter, and I have several jars in the cupboard. I'll put it on oatmeal, rice cakes, chocolate... I just love it.
